VANILLA. 161 
The appearance, more or less fine, by which various qualities are 
commercially distinguished is far from being a sure indication of 
richness in vanillin. The “ best” qualities contain on the average 
1°5 to 2°5 per cent. According to these eminent authorities, vanilla 
contains no other aromatic principle but vanillin and a little vanillic 
acid, but. after what has been remarked about “ balsam of vanilla” 
their statement is open to considerable doubt; and it is doubtful 
whether vanillin, which is now manufactured artificially on a large 
scale, will ever beat vanilla-pods out of the market *. 
The practice of estimating the value of vanilla by the amount of 
vanillin actually existing in it has been criticised by a German 
chemist t, by reason that “good fresh vaniila may be devoid 
throughout of crystalline matter, though it contain another body 
from which vanillin is ultimately formed” (a glucoside),—thus 
confirming the opinion of other observers ¢ that the chemical 
changes which develop the full odour of the fruit take place not 
only during its preparation for the market, but continue in action 
for some time after the pods are tied up in bundles. 
Vanillm also occurs m Siam benzoin §, in asafcetida |!, and 
frequently in small quantities in beet-sugar €, as the beet-sugar 
contains coniferin, which has been found, together with vanillin, 
in asparagus**. 
The West-Indian Vanilla, called “ Vanillon,” exhibits different 
characters, its odour strongly resembling that of a dilute solution 
of piperonal. It contains from 0-4 to 0°7 per cent. of vanillin to 
which there obstinately adheres an oily substance, probably another 
aldehyde; the oil absorbed from it by bibulous paper smells not 
like piperonal, but like bitter-almond oil. The vanillic acid pre- 
pared from “ vanillon”’ was contaminated with another substance, 
probably benzoic acid. The strong heliotrope-like odour of vanillon 
is perhaps due to vanillin mixed with a small quantity of benzal- 
dehyde; but yet it is surprising that when asmall quantity of oil of 
bitter almonds is added to a solution of pure vanillin, the individual 
odours of the two oils are obstinately and persistently manifest for 
* The Mexican crop of 1890-91 was the largest grown. The Réunion crop, 
from 3000 acres of land, was 506,462 Ibs., as against 462,660 Ibs. in 1888, and 
417,230 lbs. in 1887. (Am. Journ. Pharm. June 1892.) 
+ C. Rump, ‘ Studien tiber Benzoé.’ Hanover, 1878. 
¢ Bentley and Trimen’s Med. Plants. 
< § Ber. Deutsch. chem. Ges, xi. p. 1635. || Ibid. xix. p. 705. 
q Ibid. xiii. pp. 335, 662. ** Ibid. xvi. p. 44, xviii. p. 3335. 
M 
